Back in 2013 when I originally posted this recipe, it was still a toss-up whether my clients had even heard of hummus. Now, hummus is all the rage and every grocery store carries at least 4 different brands and a crazy amount of flavors. I put hummus on sandwiches and wraps, use it as a salad dressing, a veggie dip and of course, putting it on warm pita.
Have you ever made your own hummus? After trying a friends homemade hummus, I was hooked. I could never eat that Sabra crap again. I do still enjoy Lantana and Trader Joes hummus when it comes to store-bought stuff, but it just doesn’t compare to freshly made (yes, I am a high-maintenance hummus eater).
I’ve experimented with lots of different flavors in my hummus at home including sweet and savory. I was in the mood for a fall-inspired dip, so I added sweet potato, maple syrup, and cinnamon to my chickpeas and called it hummus. It goes really well with sliced apples or salty pretzels.
It’s super easy, makes for a creative appetizer or party dish and comes together with the wave of the hand (or the push of a food processor button).
Sweet Potato Hummus
- 1 sweet potato, microwaved until soft
- 1 can (15oz) chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cinnamon (I like a lot- feel free to decrease!)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup
1. Combine all ingredients into a food processor and blend into smooth.